Wow, just finished about 9 pounds of homemade breakfast sausage. Started with 10 pounds of very lean pork chops that were on sale at Sams Club and deboned them. Applied Hi. Mtn Breakfast Sausage seasoning then ground the meat with a course plate. Made patties and smoked at 160 for about an hour then 200 until internal temp of 160. Very good taste, the best yet. I'll seal and freeze these for a brown and serve type use. Pink smoke ring all the way thru. See attached photo.
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